Magarissa Reripa #3 is a washed Ethiopian from the Riripa washing station in Nensebo, West Arsi. Varieties Welisho and Kurume, processed with 72-hour fermentation and 14 days of drying. Roasted for espresso, it delivers light body, vivid acidity, and exceptional clarity — a cup that works equally well as a straight shot or with milk.
Roasting Date: 2026-09-15
Variety:
Welisho, Kurume 
Origin: Ethiopia
Process: Washed
Cupping Score By Q-Grader: 87
Crop Year: 2026
The Riripa washing station was established in 2019 as a partnership between Haji Betro and a local supplier, receiving cherries from around 550 smallholder farmers in the Nensebo area of West Arsi. Farms range from 0.5 to 2 hectares, situated within a semi-forested environment near the Bale Mountain forest. At 1,900–2,100 masl, under certified organic practices and natural shade canopy, the cherries develop slowly, accumulating sugars and aromatic complexity. Processing begins with selective hand picking and sorting, followed by pulping with a traditional Agaarde disc pulper. The parchment is density-graded in water, then fermented for up to 72 hours. After fermentation, the coffee is washed in channels, density-sorted a second time, and soaked in clean water for 2 hours. Drying takes approximately 14 days at a 2cm layer depth, followed by 2–4 hours of final hand sorting. At Handpickers, we selected Magarissa Reripa #3 because it represents what we look for in a washed Ethiopian: a clean cup that allows the producer's work to speak without interference. The collaboration between Nordic Approach and SNAP Coffee ensures complete lot-level traceability and meaningful support for farming communities.
As an espresso, Magarissa reveals its delicate sweetness and fruit-forward clarity in a concentrated form. At 18g in and 50ml out in 26–29 seconds, th
Coffee for us is a daily “ritual”. We managed to create a place where we would share our passion with you.
Cherries are selectively handpicked from approximately 550 smallholder farms in Nensebo, West Arsi, at 1,900–2,100 masl. The semi-forested environment
Ripe cherries are pulped using a traditional Agaarde disc pulper, density-graded in water, and fermented for up to 72 hours. The washed method produce
After channel washing and a 2-hour clean water soak, parchment is dried at a 2cm layer depth for approximately 14 days. Final hand sorting of 2–4 hour
The coffee is exported through SNAP Coffee in collaboration with Nordic Approach. Full lot-level traceability, Q-grader cupping at 87 points, and cont
The roast profile was designed to preserve the inherent sweetness and floral delicacy of this washed Ethiopian without adding weight or bitterness. Th
